Pistachio Muffins – Easy Bakery-Style Recipe

In my kitchen, the best recipes are the ones that bring comfort, simplicity, and a little joy to everyday life. These Pistachio Muffins were inspired by that exact philosophy—approachable baking with a bakery-style feel. At Eminent Recipes, I focus on easy, family-friendly dishes that feel special without being complicated. This pistachio muffins recipe blends cozy flavors, balanced sweetness, and simple ingredients into something truly memorable.

Why You’ll Love This Recipe

These pistachio muffins are everything you want in an easy pistachio muffins recipe—soft, moist, flavorful, and incredibly simple to prepare. Whether you’re making pistachio muffins with pudding mix for extra tenderness or pistachio muffins without pudding mix for a more classic texture, this recipe adapts beautifully to your pantry.

You’ll love how quickly these pistachio muffins come together in one bowl, making them perfect for busy weeknights, brunch spreads, or even as a make-ahead breakfast. The nutty flavor pairs wonderfully with coffee, and you can easily customize them with pistachio cream, pistachio butter, or even turn the batter into sourdough discard pistachio muffins.

Unlike many bakery versions, this pistachio muffins recipe easy method keeps the sweetness balanced, giving you a muffin that feels indulgent yet not overpowering. They’re family-friendly, freezer-friendly, and ideal if you’ve ever searched for pistachio muffins near me but wanted a fresher homemade option.

Ingredients for This Recipe

The beauty of these pistachio muffins lies in simple ingredients working together to create a soft, bakery-style texture. Flour provides structure, while pistachio pudding mix enhances moisture and intensifies pistachio flavor. Butter adds richness, and eggs bind everything together. Milk keeps the crumb tender, while chopped pistachios deliver texture and authentic nutty depth. Optional pistachio cream or pistachio butter boosts flavor even more, making this pistachio muffins recipe easy yet impressive.

🛒 Ingredients:

For the Pistachio Muffins:

2 cups all-purpose flour
1 package pistachio pudding mix
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, melted
¾ cup granulated sugar
2 large eggs
1 cup milk or buttermilk
1 teaspoon vanilla extract
¾ cup chopped pistachios
Optional: 2 tablespoons pistachio cream or pistachio butter

For Topping:

¼ cup chopped pistachios
2 tablespoons coarse sugar
Optional glaze: powdered sugar and milk

How to Make This Recipe

Making pistachio muffins at home is surprisingly simple and far better than searching for pistachio muffins near me. Start by combining your dry ingredients to evenly distribute the pistachio pudding mix and leavening agents. In a separate bowl, whisk wet ingredients until smooth and creamy. Gently fold everything together to keep the batter light—overmixing can make dense muffins.

Fill your muffin liners three-quarters full to achieve bakery-style domes. Sprinkle chopped pistachios on top for texture. Bake until golden and fragrant. The result is fluffy, tender pistachio muffins bursting with nutty flavor.

🛒 Steps:

Preheat oven to 375°F
Whisk flour, pistachio pudding mix, baking powder, baking soda, salt
Mix butter, sugar, eggs, milk, vanilla
Combine wet and dry ingredients gently
Fold in chopped pistachios
Fill muffin liners ¾ full
Bake 18–22 minutes
Cool and optionally glaze

Expert Cooking Tips

For ultra-moist pistachio muffins, avoid overmixing the batter—gentle folding keeps the crumb soft. If making pistachio muffins without pudding mix, add a spoonful of Greek yogurt for moisture. To intensify pistachio flavor, toast pistachios lightly before adding them. For taller bakery-style pistachio muffins recipe easy results, start baking at a higher temperature for the first few minutes.

If you’re tracking pistachio muffins calories, consider reducing sugar slightly or swapping half the flour for whole wheat. Want variety? Turn the batter into pistachio cookies or compare textures with your favorite blueberry muffin recipe.

💡 Expert Tips:

Do not overmix batter
Toast pistachios for deeper flavor
Use pistachio cream for richer taste
Start with high heat for taller tops
Cool completely before glazing
Freeze for up to 2 months

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These pistachio muffins combine simplicity, flavor, and versatility into one irresistible recipe. Whether you prefer pistachio muffins with pudding mix, pistachio muffins without pudding mix, or enhanced with pistachio cream, this easy pistachio muffins recipe delivers soft texture and rich nutty flavor every time. Perfect for breakfast, brunch, or dessert, they’re a homemade alternative to searching for pistachio muffins near me—fresh, flavorful, and made with love.

Pistachio Muffins

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• Author: Savannah
• Total Time: ~35 minutes
• Yield: 12 muffins 1x
• Diet: Vegetarian

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Description

Soft, fluffy, and bursting with nutty flavor, these pistachio muffins are bakery-style treats with a beautiful green hue and tender crumb. Made with real pistachios and optional pistachio pudding mix for extra moisture, they’re perfect for breakfast, brunch, or an afternoon coffee break. Add pistachio cream or a sweet glaze on top for an extra indulgent touch.

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Ingredients

Scale 1x2x3x

🛒 Ingredients (for 12 standard muffins):

For the Muffins:

2 cups all-purpose flour

1 (3.4 oz) package pistachio pudding mix (optional, for extra softness and color)

1 ½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

½ cup (1 stick) unsalted butter, melted and slightly cooled

¾ cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 teaspoon almond extract (optional, enhances pistachio flavor)

1 cup whole milk or buttermilk

¾ cup finely chopped pistachios (unsalted, shelled)

Optional: 2 tablespoons pistachio cream or pistachio butter for richer flavor

Optional: green food coloring (for brighter color)

For the Topping (Optional):

¼ cup chopped pistachios

2 tablespoons coarse sugar

OR simple glaze:

1 cup powdered sugar

2–3 tablespoons milk

½ teaspoon vanilla extract

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Instructions

📝 Instructions:

Step 1: Preheat & Prepare

Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together flour, pistachio pudding mix (if using), baking powder, baking soda, and salt.

Step 3: Mix Wet Ingredients

In another bowl, whisk melted butter and sugar until combined. Add eggs one at a time, then mix in vanilla and almond extract. Stir in milk and pistachio cream (if using).

Step 4: Combine

Gradually fold wet ingredients into dry ingredients until just combined. Do not overmix. Gently fold in chopped pistachios. Add a drop of green food coloring if desired.

Step 5: Fill & Top

Divide batter evenly among muffin cups, filling about ¾ full. Sprinkle with chopped pistachios and coarse sugar for a crunchy top.

Step 6: Bake

Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan for 5 minutes, then transfer to a wire rack.

Step 7: Optional Glaze

 

Whisk powdered sugar, milk, and vanilla until smooth. Drizzle over cooled muffins.

Notes

• No Pudding Mix Version: Simply omit pudding mix and add 2 extra tablespoons flour plus 1 tablespoon sugar.
• Healthier Option: Substitute half the flour with whole wheat flour and use Greek yogurt instead of butter.
• Sourdough Discard Version: Replace ¼ cup milk and ¼ cup flour with ½ cup sourdough discard.
• Storage: Store in an airtight container for up to 3 days or freeze up to 2 months.
• Bakery-Style Tip: Bake at 425°F (220°C) for the first 5 minutes, then reduce to 375°F for tall muffin tops.

• Prep Time: 15 minutes
• Cook Time: 18–22 minutes
• Category: Breakfast / Dessert
• Method: Baked
• Cuisine: American